Coquilles St. Jacques (Page 320)

RECIPE #1128

• Date: Monday, March 15, 2010 -- 6pm
• Location: Berkeley, CA
• Kitchen: Our Temporary California Home
• Fellow Chef: Matty
• Recipe Rating: A-
  

I chose this recipe as part of the All Seafood All The Time plan. I started by making fresh breadcrumbs from a baguette, then toasting them in the oven. I tossed the breadcrumbs with cheese and set them aside. I combined white wine, water, sliced onion, bay leaf, salt, and pepper and simmered for a few minutes. Then I added sea scallops cut into 3/4 inch pieces and simmered until the scallops were just cooked through. I removed the scallops and reduced the liquid, then strained it. I cooked sliced mushrooms in butter, then seasoned them. I cooked a roux of butter and flour, then whisked in the reduced cooking liquid. I simmered it, then whisked it into a mixture of heavy cream and egg yolk. I simmered the sauce briefly, then seasoned with salt and pepper. I stirred the mushrooms and scallops into the sauce. I was then supposed to divide the mixture among ramekins or scallop shells, but the house we are renting has no ramekins (or scallop shells!), so I just did one big dish rather than 8 small ones. I topped the scallop mixture with the breadcrumbs, then dotted it with butter. I broiled until the breadcrumbs were golden. I was supposed to sprinkle the finished product with parsley, but I forgot (whoops!). This dish was very tasty! It was incredibly rich, but what else would you expect from a French classic? The sauce was creamy with a great depth of flavor to it. Typically I don't like seafood in heavy cream-based sauces, but in this case the scallops were beautifully complemented by the cream sauce and mushrooms. The cheesy breadcrumbs added a lovely textural contrast to the dish (plus, cheesy breadcrumbs are always delicious!). This dish was a winner!

The recipe is here.

I have a new master plan. After three months of traveling around, not teaching, and having essentially no obligations and no schedule, I have finally caved and added some structure to my day-to-day life. I made a daily schedule, which includes work, exercise, cooking, etc... I was hesitant to do it, as I was, in theory, enjoying the freedom of complete flexibility. But I realized today that actually the lack of structure was making me really unhappy. I haven't been particularly unproductive these last few months, but without any daily structure I somehow always feel like I never accomplish anything. I am hoping that the new daily schedule will keep me focused and help me feel like I am doing what I am supposed to be doing. We shall see. The schedule is in effect starting tomorrow: 8am!